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Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue by Kent Whitaker - Fire up the smoker and the grill! Barbecue has never been this good!

Have you ever wondered . . . What's the difference between barbecuing and grilling? or What kind of wood should I burn? or Where on earth did cole slaw come from? How do I make melt-in-your-mouth delicious barbecue? Then this book is for you.

From his travels throughout the Appalachian region, Kent "The Deck Chef" Whitaker serves up more than 300 easy-to-use recipes with a side order of barbecue tips and tricks.

Barbecue favorites include juicy morsels like Smoky Mountain Chicken Thighs, Sweet 'n' Easy Barbecue Beef Ribs, and Hillbilly Blackened Sea Bass, along with the perfect side dishes like Fire Baked Beans and Kent's Famous Cornbread, which won the Emeril Live Food Network Barbecue Contest. Don't forget the appetizing dips and salsas, all-important sauces, marinades, and rubs, and the grand finale—desserts.

You can learn to barbecue and grill like a pro:
• Discover the difference between barbecuing, grilling, smoking, pit cooking, frying, broiling, and searing
• Master the meaning of common barbecue terms
• Learn which wood will deliver just right the flavor
• Find out the right tools for becoming a pit-master
• Learn important safety tips for your next barbecue
• Enjoy a bit of barbecue history and other fun food history like the origin of beef jerky
• Take a trip with The Deck Chef to some of the best barbecue restaurants in the Appalachians

Smoke in the Mountains rounds out all you need to know about barbecuing from Virginia to Alabama, and the many barbecue pits along the way.